If you have a soft spot for indulgent comfort food that warms you from the inside out, then this Baked Potato Soup Recipe is going to become your new best friend. Creamy, cheesy, and packed with savory flavors from crispy bacon and tender potatoes, this soup elevates the humble baked potato into a luscious bowl of goodness. It’s everything you love about a loaded baked potato but in soup form, perfect for cozy nights or impressing friends with an effortless homemade dish.

Ingredients You’ll Need

The magic of this soup lies in its simple yet essential ingredients, each chosen to build layers of flavor and creamy texture. From the hearty russet potatoes to the sharp cheddar cheese, every component plays a vital role in making this Baked Potato Soup Recipe sing.

Russet potatoes: The backbone of the soup, chosen for their starchy texture that breaks down beautifully when cooked.
Olive oil: Used to sauté aromatics and add a hint of richness without overpowering the soup.
Onion: Brings sweetness and depth to the base flavor.
Garlic: Adds warm, fragrant notes that elevate every spoonful.
Chicken broth: Creates a savory liquid base that infuses the potatoes with flavor.
Heavy cream: Provides luxurious creaminess and a smooth finish.
Sour cream: Adds subtle tang and richness for that classic potato soup taste.
Salt and pepper: Essential seasonings that highlight all the natural flavors.
Garlic powder: Enhances the garlic profile in a subtle way.
Cheddar cheese: Melts into the soup to create melty, cheesy goodness you want in every bite.
Bacon: Crispy crumbles add smoky, savory bursts throughout the soup.
Green onions: Bring a fresh, mild onion crunch for garnish.
Fresh parsley (optional): A splash of color and freshness to finish the dish beautifully.

How to Make Baked Potato Soup Recipe

Step 1: Cook the potatoes and aromatics

Start by heating olive oil over medium heat in a large pot, then sauté diced onion and minced garlic until softened and fragrant. This step builds an aromatic foundation that will infuse the soup with lovely depth. Next, add your peeled, diced potatoes and pour in the chicken broth. Bringing the mixture to a boil, then letting it simmer until the potatoes are tender, transforms raw ingredients into the cozy base of this soup.

Step 2: Blend the soup to creamy perfection

Once the potatoes are tender, it’s time to blend the soup. Using an immersion blender right in the pot is the easiest way to get a smooth, velvety texture, but if you don’t have one, carefully transfer the soup in batches to a blender. Pureeing the soup until silky smooth is the secret to achieving that dreamy comfort food vibe.

Step 3: Add the creamy elements and seasoning

Stir in the heavy cream and sour cream, which makes the soup decadently rich and luscious. Season with salt, black pepper, and garlic powder for that perfectly balanced savory flavor. Gently heat the soup so it’s warmed all the way through without boiling, ensuring the creaminess is silky and smooth.

Step 4: Incorporate cheese and bacon

Fold in shredded cheddar cheese and crumbled bacon for that irresistible loaded baked potato flavor. As the cheese melts into the soup, it creates a luscious, cheesy texture that binds everything together, while bits of bacon provide delightful smoky bursts in every spoonful.

Step 5: Serve and enjoy

Now comes the best part — ladling the soup into bowls and garnishing with extra cheese, bacon, green onions, and a sprinkle of fresh parsley if you like. Serve this warm, inviting soup to anyone who could use a little comfort and joy on a chilly day.

How to Serve Baked Potato Soup Recipe

Garnishes

The right garnishes turn a humble bowl of soup into a feast for the eyes and the palate. I love topping the soup with extra shredded cheddar for cheesiness that melts on first touch, crispy bacon pieces for crunch and smoky flavor, chopped green onions for a fresh bite, and a touch of fresh parsley to brighten it all up.

Side Dishes

This Baked Potato Soup Recipe pairs beautifully with a crisp green salad or warm, crusty bread to soak up every bit of that creamy goodness. For a heartier meal, serve alongside roasted vegetables or simple sandwiches.

Creative Ways to Present

Want to impress your guests? Serve the soup in mini bread bowls for an extra cozy twist or spoon it into small mason jars for a rustic, charming presentation. You could even offer an array of toppings so everyone can customize their bowl just how they like it.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and flavor, making it easy to reheat for a quick meal the next day.

Freezing

If you want to stash some away for later, you can freeze this soup in a freezer-safe container for up to 2 months. Keep in mind that some texture changes may occur, so it’s best to freeze before adding the garnishes and cheese toppings.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently until warmed through. This helps preserve that creamy texture and prevents the soup from breaking or becoming grainy. You can always add a splash of cream or broth if it thickens too much when reheated.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply swap the chicken broth for vegetable broth and omit the bacon, or use a vegetarian alternative for that smoky flavor. The soup will still be deliciously creamy and comforting.

What type of potatoes work best for this soup?

Russet potatoes are ideal because their high starch content helps the soup thicken beautifully and gives that classic creamy texture. Waxy potatoes tend to stay more firm and won’t break down as well.

Can I use milk instead of heavy cream?

You can, but the soup won’t be quite as rich or creamy. Using half-and-half or a mix of milk and a little butter is a good compromise if you want to lighten things up.

How can I make the soup thicker?

To thicken the soup further, you can add a small amount of flour or cornstarch slurry before adding the cream. Alternatively, just simmer it longer to reduce the liquid, but be careful not to overcook it.

Is it possible to prepare this soup in a slow cooker?

Yes! Simply sauté the onion and garlic beforehand, then add all ingredients except the cream and cheese to the slow cooker and cook on low for 6-7 hours. Stir in the cream, cheese, and bacon towards the end for best results.

Final Thoughts

There’s nothing quite as satisfying as a warm bowl of homemade Baked Potato Soup Recipe, packed with creamy richness and comforting flavors that feel like a big, savory hug. It’s a versatile, easy-to-make dish that’s perfect for family dinners, casual gatherings, or anytime you want to treat yourself to something truly cozy. Don’t wait to try it—you’ll be dreaming about this soup long after the last spoonful.

Baked Potato Soup Recipe

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4.1 from 54 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x

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Description

This rich and comforting Baked Potato Soup is a creamy, savory delight perfect for chilly days. Made with tender russet potatoes, sautéed onions, garlic, and enriched with heavy cream and sour cream, this soup is blended to a smooth texture and loaded with cheddar cheese and crispy bacon. Garnished with green onions and parsley, it offers all the flavors of a classic loaded baked potato in a warm, satisfying bowl.

Ingredients

Scale

Soup Base

4 large russet potatoes, peeled and diced
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth

Dairy & Seasonings

1 cup heavy cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup shredded cheddar cheese, plus more for garnish

Protein & Garnishes

4 slices cooked bacon, crumbled, plus more for garnish
2 green onions, chopped, for garnish
1 tablespoon fresh parsley, chopped (optional, for garnish)

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Instructions

Cook the potatoes: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Blend the soup: Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth and return it to the pot.
Add the cream: Stir in the heavy cream, sour cream, salt, pepper, and garlic powder. Heat the soup over low heat until it’s warmed through to combine the flavors and ensure the soup is creamy.
Stir in the cheese and bacon: Add the shredded cheddar cheese and crumbled bacon to the soup, stirring until the cheese is melted and the soup is evenly creamy and flavorful.
Serve: Ladle the soup into bowls and garnish with extra cheese, bacon, chopped green onions, and fresh parsley if desired. Serve warm and enjoy the comforting, loaded potato soup experience.

Notes

For a vegetarian version, substitute vegetable broth for chicken broth and omit the bacon garnish or use vegetarian bacon alternatives.
If the soup is too thick after blending, add more broth or water to reach desired consistency.
An immersion blender is ideal for blending directly in the pot, but a regular blender works well—just be careful when blending hot liquids.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Feel free to add extra toppings such as shredded cheese, sour cream dollops, or chives for more flavor and texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American